以小麦面筋蛋白为原料，制备可食用包装膜。
研究超声波技术改变小麦面筋蛋白的功能特性。
The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied.
本文还对小麦面筋蛋白改性今后的研究提出了新的思路。
This paper also suggested a new thinking for future research of the modification of whe...
干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素。
Drying temperature was one of the most important factors that affect the properties of edible wheat gluten films.
它们的活性作用包括水解蛋白质，例如即面筋蛋白的内部水解。
Their action involves protein hydrolysis, i. e., gluten-protein endo-hydrolysis.
本文主要研究了湿热—琥珀酸酐酰化对小麦面筋蛋白进行复合改性。
In this subject, gluten was modified by both wet heat treatment and succinic anhydride acylation.
研究了小麦面筋蛋白分散于水中的方法以及其在水性内墙涂料中的应用。
The means of dispersing wheat gluten in water and its application in architectural interior (emulsion) coating are discussed in this paper.
研究了中性蛋白酶和碱性蛋白酶改性处理方式对面筋蛋白溶解性的影响。
The influence of neutral protease and alcalase modification on WGP was investigated in this paper.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
在后续反应中，内源性谷胱甘肽从面筋蛋白中的SHSS交替转化过程中除去。
In the subsequent reaction endogenous, glutathione is withdrawn from the SHSS interchange with gluten proteins.
将小麦面筋蛋白、改性后的小麦面筋蛋白、大豆分离蛋白添加到肉丸中做应用实验。
Gluten, modified gluten and soybean protein were added to rolled meat as application experiments.
假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。
It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge.
半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SHSS交替转化而使面筋软化。
Cysteine, in its hydrochloride form, softens gluten due to a SHSS interchange with gluten proteins, as outlined for GSH above.
小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。
The key approaches for chemical modification of wheat gluten, as well as their principles, were viewed in this paper.
DSC分析表明经过变性后的小麦面筋蛋白的热变性温度远高于未变性的小麦面筋蛋白。
DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten.
小麦面筋蛋白品质是决定其加工品质的重要因素，也是近年来小麦品质遗传改良的研究重点。
Wheat gluten quality is an important factor of wheat processing suitability and has been a focus subject in the field of wheat quality genetic improvement research.
结果表明：小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。
The results showed wheat gluten, when under appropriate conditions, would make edible films with good mechanical and barrier properties.
经化学改性后，小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善，从而拓宽了面筋蛋白的应用范围和领域。
After modification, the functional properties, such as solubility, emulsifying activity and foaming capability were improved, which would broaden the application of wheat gluten.
面筋(谷蛋白类代肉品)。
一些面筋免费面粉是低蛋白，因为他们有面筋删除，这本身就是一种蛋白质。
Some gluten-free flours are low in protein, because they have had the gluten removed, which is itself a protein.
含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白——俗称面筋。
The starch - containing cells may also contain amorphous protein known as gluten.
其余品质性状如湿面筋含量、粗蛋白含量等之间的差异不显著。
There had no significant difference on the other quality characters such as wet gluten content and gross protein content.
蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评分下降。
The protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined.
不含：小麦，面筋，玉米蛋白，酵母，乳制品，人工色素，甜味剂，防腐剂。
Formulated to Exclude: Wheat, gluten, corn protein, yeast, dairy products, artificial colors, sweeteners, and preservatives.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋。
The starch - containing cells may also contain amorphous protein known as gluten .
含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋。
The starch - containing cells may also contain amorphous protein known as gluten .
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